Southwestern Chicken with Pepper and Bean Salsa

Serves 1

4 oz chicken tenderloin, diced 1/2 cup salsa (whatever strength you enjoy) 3/4 cup onion, chopped 1/4 cup kidney beans, rinsed 3 cups spinach 1/4 cup black beans, rinsed 1 1/2 tsp olive oil 1 tbsp garlic, minced 1/8 tsp celery salt 2 tsp chili powder black pepper to taste

Heat oil in a medium nonstick sauté pan and add chicken and garlic. Sauté until chicken is cooked through and slightly browned. Add salsa, onion, kidney beans, black beans, chili powder, celery salt and pepper - heat through. Form spinach into a bed on serving plate. Top with chicken mixture and serve.